Serves 4
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A fragrant toss of chicken, mushrooms, and crisp fried noodles, this Chinese stir-fry can double as a family dinner or quick weeknight fix. It combines three different mushrooms and chicken thigh fillets, ensuring a satisfying and healthy meal. Plus it also only takes half an hour to prepare!


  • 1 tbsp peanut oil
  • 1 kg chicken thigh fillets, sliced thinly
  • 2 clove garlic, crushed
  • 8 green onions, chopped coarsely
  • 200 g fresh shiitake mushrooms, chopped coarsely
  • 200 g gai lan, chopped coarsely
  • 100 g oyster mushrooms, chopped coarsely
  • ⅓ cup (80 ml) vegetarian mushroom oyster sauce
  • 100 g enoki mushrooms
  • 50 g crisp fried noodles

Heat oil in wok; stir-fry chicken, in batches, until browned.


Return chicken to wok with garlic and onion; stir-fry until onion softens. Add shiitake mushrooms; stir-fry until tender. Add gai lan, oyster mushrooms and sauce; stir-fry until vegetables are tender.


Remove from heat; toss in enoki mushrooms and noodles, season to taste.

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